Greek Feta Protein Croissant
Indulge in a delicious and protein-packed breakfast with our Greek-inspired feta croissant. The flaky Pillsbury croissant filled with creamy feta cheese, fresh spinach, and perfectly seasoned eggs will transport your taste buds to the Mediterranean. This low sodium and high protein recipe will keep you satisfied and energized to kick-start your day.
ingredients
- 1 can Pillsbury crescent rolls
- 4 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup low-sodium vegetable broth
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- Cooking spray
steps
- 1.
Preheat your oven to 375°F (190°C) and lightly coat a baking sheet with cooking spray.
- 2.
In a small bowl, whisk together the eggs, vegetable broth, black pepper, and fresh dill.
- 3.
Spray a non-stick skillet with cooking spray and heat it over medium-high heat. Add the egg mixture and scramble until fully cooked. Set aside.
- 4.
Open the can of Pillsbury crescent rolls and separate the individual triangles.
- 5.
Spoon equal amounts of scrambled eggs onto the wider portion of each triangle. Sprinkle spinach and feta cheese evenly on top.
- 6.
Roll up the triangles, starting from the wider end, and shape them into crescent shapes. Place them on the prepared baking sheet.
- 7.
Bake for 10-12 minutes, or until the croissants turn golden brown.
- 8.
Remove from the oven and let them cool for a few minutes before serving.
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